Cherry Crumble Pie

Cherry crumble pie pairs the flakiest Cream Cheese Pastry with the best Homemade Cherry Pie Filling and a flavorful nut crumble topping for an unforgettable cherry pie just screaming for a scoop of Cherry Ice Cream. It’s like cherry crisp in a crust. You can freeze the whole pie, or any and all of the components to save on all of your Thanksgiving dessert prep.

Taste	Texture
Cherry vanilla almond	Flaky, crunchy, juicy

Active time	Total time	Yield	Difficulty
20 minutes	1 hour 15 minutes	One 9″ pie	Easy

Why Cherry Crumble Pie is Bound to Become a Favorite

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1. Actually Easy: If you can make a fruit crisp, you can make this pie. The crumble topping is a mix-and-go affair, the cherry filling is almost as simple, and the cream cheese pastry makes for a stress-free crust. If you feel like you stink at making pies with pastry crust, this is a great beginner pie!
2. Delightful to Eat: The contrasting textures of the juicy cherries, the flaky crust and the crunchy sweet crumble topping is just so good. If you like fruit crisp desserts, this pie is for you.
3. Symphony of Flavors: I work really hard in all my recipes to create complex flavors without a lot of extra work and less sugar than most recipes. The sweet and sour cherries in the filling along with the chopped almonds come together to make for a pie with balanced cherry flavor that’s not overwhelmed by sweetness.
4. You Will LOVE This Crust: Every time I make standard pie crust, I ask myself why I didn’t make Cream Cheese Pastry instead. There is NO guesswork in making it, it’s flakier than every crust out there and it has incredible flavor from the butter and cream cheese, which is the perfect foil for cherries. This pie doesn’t taste like cherry cheesecake, but if you pay attention, you’ll get hints of those flavors as you take a bite.

How to Make Cherry Crumble Pie

1. Make the Pastry: Make 1 recipe of Cream Cheese Pastry. Cut the dough in half; you will only need half of the recipe for the crust since this pie is using a crumble topping instead of a top crust. Keep the pastry in the fridge until you’re ready to use it.
2. Make the Cherry Filling: Make 1 recipe of Cherry Pie Filling. Let the filling cool before placing it in the shell.
3. Mix Together the Nut Crumble: Mix all the ingredients for the nut crumb topping. Stir everything together to make pea sized crumbles. Pop this into the freezer to cool while you assemble the pie.
4. Roll Out the Crust: Sprinkle a sheet of parchment

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   with flour. Sprinkle flour on top of the pastry dough and then top it with a second piece of parchment. Roll the crust into a thin round slightly larger than the pie plate

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   .
5. Dry Fit the Crust: Take off the top piece of parchment and flip the crust into the pie plate

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   . Roughly press the pastry into the pie plate, making sure there’s enough to fully cover the sides plus about 1/2″ beyond the top of the plate. If you need to patch the dough to fill out any smaller areas, you can flip the dough out back onto the parchment and roll a patch into place (this dough sticks easily to itself!). When the crust fits as you want, peel off the parchment.
6. Trim the Pie Crust: When the Use a pair of scissors to cut off extra pie dough and even everything up, leaving 1/2″ of overhanging pastry past the top of the plate.
7. Crimp the Crust: Fold over the overhang to the inside of the plate so that it’s even with the top of the plate. Place a finger under the crust and use the index finger and thumb of your dominant hand to pinch the dough around your finger. Make the pinch pleats all around the top of the pie. Chill the pie crust for 10 minutes while you preheat the oven to 375 F (190 C).
8. Fill the Pie: Scoop the cherry filling into the chilled crust. Top the pie with the crumble topping.
9. Bake: Bake the pie for 40-45 minutes until the crust is golden brown and the crumble topping is crisp and golden. Cool the pie completely before serving.

How to Make Cherry Pie Ahead of Time

Every component of this pie can be made ahead of time so that you can put together the full pie in a trice. Here are guidelines for doing just that.

1. Cream Cheese Pastry: Roll the dough into a rough circle on parchment. Roll up the parchment and place the wrapped pastry in a plastic bag. Freeze for up to 3 months. When you’re ready to make the pie, place the pastry in the fridge overnight. From here, roll out the dough to fit.
2. Cherry Pie Filling: Because this filling is made with arrowroot

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   starch (or tapioca starch), it freezes like a champion without weeping liquid. Fill a ziploc freezer bag with the filling. Press out the air and freeze it flat for up to 3 months. When you’re ready to make the pie, place the pastry in the fridge overnight. You can place the cold filling straight into the pie crust without needing much more cooking time.
3. Nut Crumble: You can freeze streusel in a plastic bag for up to 3 months. I’ve actually used it for up to 6 months! Be sure to press out all the air from the bag as it can taste like the freezer if it’s been hanging out too long.

Tips for Making the Best Cherry Pie

1. Whole or Chopped?: In my Cherry Pie Filling recipe, I advocate for chopping the sweet cherries. That’s because I use this same filling for cherry strudel, Mini Cherry Pies, and Cherry Turnovers where the size makes chopped cherries work a little better. In a standard pie, that’s not necessary. With whole cherries, the pie will sit a little prettier. You choose what you like!
2. Don’t Sweat the Small Stuff: If your crimping on your crust isn’t perfect, don’t worry about it. The cream cheese pastry is so awesome it will puff into gorgeous layers pretty much no matter what you do. If your crimping doesn’t look like it came out of a bakery, the lamination built into the pastry dough will still puff into gorgeous layers that will hide those foibles. Know that every pie you make will get a little better.
3. Chill As Needed: If it’s warm in your kitchen and the crust feels like it’s getting greasy or sticky, slide the parchment onto a tray and chill it for a few minutes. Cold dough will handle better. Likewise, make sure the crumble topping is cold. Cold streusel doesn’t burn!

Easy Homemade Ice Cream for Cherry Crumble Pie

• Cherry Ice Cream
• Pistachio Ice Cream
• Strawberry Cheesecake Ice Cream

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